Slamet Budijanto
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor

Published : 55 Documents
Articles

KRISTALINITAS DAN KEKERASAN BERAS ANALOG YANG DIHASILKAN DARI PROSES EKSTRUSI PANAS TEPUNG JAGUNG Budi, Faleh Setia; Hariyadi, Purwiyatno; Budijanto, Slamet; Syah, Dahrul
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (288.106 KB) | DOI: 10.6066/jtip.2017.28.1.46

Abstract

Rice analogues are food products made from broken rice and/or any other carbohydrate sources to have similar texture and shape to those of rice. Corn flour can be used as a material to make the rice analogues because it has various amylose contents ranging from low, medium, and high so that it is possible to make the dough with different levels of amylose contents. High temperature extrusion process may change crystallinity of starch (crystal type of A to V and degree of crystallization). Changes in starch crystallinity may influence the physical properties of the rice analogue produced. This research aimed to assess the effect of flour amylose content and temperature of extrusion on the crystallinity and its impact on physical properties of rice analogue. High amylose corn starch and corn flour were mixed at certain ratios to obtain amylose contents of 16.99, 19.35, 21.72, and 24.09%. The dough was made by adding water to the mixed flour to have a moisture content of 40%. The dough was then extruded at temperatures of 70, 80, and 90°C using a twin screw extruder (BEX-DS-2256 Berto). The observed physical properties were type of crystal, degree of crystallinity, and hardness of the rice analogue. The results showed that the increase in extrusion temperatures from 70°C to 90°C increased the degree of crystallinity of the rice analogues from 7.98-11.49% to 12.15-13.61% and hardness from 4.06-4.91 kg to 4.74-8.20 kg. The increase in amylose contents (from 16.99% to 24.09%) enhanced the hardness of the rice analogue from 4.06-4.74 kg to 4.91-8.20 kg but did not show any significant effects on the degree of crystallinity. The degree of crystallinity is positively correlated with the hardness of rice analogue (correlation coefficient r=0.8).
SENYAWA INHIBITOR α-GLUKOSIDASE DAN ANTIOKSIDAN DARI KUMIS KUCING DENGAN PENDEKATAN METABOLOMIK BERBASIS FTIR -, Juliani; Yuliana, Nancy D.; Budijanto, Slamet; Wijaya, C. Hanny; Khatib, Alfi
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (629.733 KB) | DOI: 10.6066/jtip.2016.27.1.17

Abstract

Plant is well known as an excellent source for bioactive compounds. Metabolomics was reported as a potential tool to accelerate plant acitive compounds identification. In this research, FTIR-based metabolomics method was used to identify active compounds with ?-glucosidase inhibitory and antioxidant activity in aerial parts of Orthosiphon stamineus (OS) extract and its fractions. Chemical profile of OS methanolic extracts and hexane, chloroform, butanol, and water fractions were analyzed using infrared spectroscopy. OS extracts and fractions showed inhibitory activity against ?-glucosidase enzymes with IC50 value 154.07±30.60-465.83±85.34 µg/mL and antioxidant activity with IC50 value 7.41±0.02-19.35±0.09 µg/mL. Butanol fraction was the fraction with the highest ?-glucosidase inhibitory activity and moderate antioxidant activity with IC50 value between 154.07±30.60 µg/mL and 10.84±0.54 µg/mL, respectively. The correlation between the biological activity and chemical composition data were analyzed using Orthogonal Projections to Latent Structures (OPLS). Based on the VIP (variable influence on projection), the coefficient value of the respective OPLS models, and IR database of compounds previously identified in OS, it was suggested that methoxy flavonoid (sinensitin and 5,6,7,3?-tetramethoxy-4?-hydroxy-8-C-preny-lflavone), diterpenes (orthosiphols, orthoarisins, neoorthosiphols, staminols, and staminolactones) and triterpenes (ursolic acid, oleanolic acid, betulinic acid, hydroxybetulinic acid, maslinic acid, ?-amyrin and ?-amyrin) were identified as responsible compounds for the ?-glucosidase inhibitory activity. Meanwhile phenolic (rosmarinic acid), methoxy flavonoid (eupatorin, sinensetin, 5-hydroxy-6,7,3?,4?-tetramethoxyflavone, salvigenin, 6-hydroxy-5,7,3?-trimethoxyflavone and 5,6,7,3?-tetramethoxy-4?-hydroxy-8-C-prenylflavone), diterpenes (orthosiphols, orthoarisins, neoortho-siphols, staminols, and staminolactones) and triterpenes (ursolic acid, oleanolic acid, betulinic acid, hydroxybetulinic acid, maslinic acid, ?-amyrin and ?-amyrin) were identified  as responsible compounds for the antioxidant activity.
BERAS ANALOG SEBAGAI PANGAN FUNGSIONAL DENGAN INDEKS GLIKEMIK RENDAH Noviasari, Santi; Kusnandar, Feri; Setiyono, Agus; Budijanto, Slamet
Jurnal Gizi dan Pangan Vol. 10 No. 3 (2015)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (504.488 KB) | DOI: 10.25182/jgp.2015.10.3.%p

Abstract

ABSTRACTThe objective of this research was to produce rice analogue as functional food with low glycemic index. The rice was made from white corn and sorghum with additional soybean flour. The physicochemical properties of rice analogue being analysed were resistant starch content, total phenolic content, dietary fiber, color (L*, +a, +b values) and whiteness (oHue). Rice analogue was potentially used as functional food indicated by high level of resistant starch 2.59%-3.31%, total phenolic content 0.18-0.25 mg GAE/g sample and dietary fiber 5.35%-6.14%. Rice analogue from white corn with and without soybean flour was further tested for glycemic index. Rice analogue from white corn has 69 GI value, while rice analogue from white corn with 10% soybean flour addition has 50 GI value.Keywords: functional food, glycemic index, rice analogueABSTRAKTujuan penelitian ini adalah untuk mendapatkan beras analog yang berpotensi sebagai pangan fungsional dan bernilai indeks glikemik rendah. Beras analog dibuat dari bahan baku jagung putih dan sorgum dengan penambahan tepung kedelai. Sifat fisiko kimia beras analog yang dianalisis adalah pati resisten, total fenol, serat pangan, warna (nilai L*, +a, +b) dan derajat putih (oHue). Beras analog berpotensi sebagai pangan fungsional, yang ditunjukkan dengan tingginya kadar pati resisten yaitu sebanyak 2,59%-3,31%, total fenol sekitar 0,18-0,25 mg GAE/g sampel dan serat pangan antara 5,35%-6,14%. Beras analog berbahan baku jagung putih dengan dan tanpa penambahan kedelai dipilih untuk uji indeks glikemik. Beras analog dari jagung putih memiliki nilai IG 69 sedangkan beras analog dari jagung putih dengan penambahan tepung kedelai 10% memiliki nilai IG 50.Kata kunci: beras analog, indeks glikemik, pangan fungsional
3-MONOKLORO-1,2-PROPANDIOL PADA KEMASAN KERTAS DUPLEKS SERTA MIGRASINYA KE DALAM SIMULAN PANGAN Rachmani, Ira Dwi; Kusnandar, Feri; Yuliana, Nancy Dewi; Regina, Yane; Massijaya, Muh. Yusram; Budijanto, Slamet
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (396.265 KB) | DOI: 10.6066/jtip.2015.26.1.44

Abstract

3-Monochloro-1,2-propandiol (3-MCPD) is a carcinogenic food contaminant. 3-MCPD is formed during food processing, and can also be derived from food contact packaging materials, including paper. Wet-strength resin is often added into paper food packaging to provide moisture resistance and thus enhancing food shelf-life and consumer usage. The wet-strength resins which are manufactured from epichlorohydrin-based starting materials, are known to initiate the formation of 3-MCPD. Thus, the objectives of this study were: 1) to validate an analytical method for the analysis 3-MCPD in duplex paper packaging, 2) to analyze3-MCPD content in duplex paper, and 3) to analyze 3-MCPD migration from duplex paper packaging into food simulants. 3-MCPD content in duplex paper was analyzed by a validated GC-MS method with linearity value (R2) of 0.993, limit of detection (LOD) of 6.65 ppb, limit of quantification (LOQ) of 22.15 ppb, and recovery range of 83.00?114.13%. The 3-MCPD content of five sample duplex papers obtained from different packaging paper manufacturers were ranging from 753.43 to 825.36 ppb, and there was no significant differences between the samples. Direct contact between food simulants and duplex paper for 24 hours at 40°C generated migration of 3-MCPD at levels of 40.55 to 57.61%.
SIMULATION OF COMPETITIVENESS POLICY FOR LOCAL SOYBEAN AT DOMESTIC MARKET Handayani, Dian; Bantacut, Tajuddin; Munandar, Jono M.; Budijanto, Slamet
Journal of Agroindustrial Technology Vol. 19 No. 1 (2009): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Soybean is a strategic commodity which is used as a raw material for food processing and consumed by most of Indonesian people. National demand cannot be covered by local production, due to imported one. This research indicated that soybean harvested area was influenced by local soybean real price, maize real price and last year harvested area. Soybean productivity was influenced by rainfall, maize real price and last year productivity. Local soybean price was influenced by soybean real price at producer level, imported soybean real price, quantity of imported soybean, productivity and last year soybean real price. Soybean real price at producer level was influenced by soybean production, imported soybean quantity, soybean consumption, BULOG monopoly and last year real price at producer level. Soybean import quantity was influenced by production and consumption. Imported soybean price was influenced by international price, exchange rates, import tariff, and last year import price. Combination policy of increase the soybean price and import tariff 20% would stimulate the producer to increase harvested area and production. Strategy to increase competitiveness and national soybean production are through productivity improvement and extended planting area programs. The priority to increase the production is to improve productivity and apply suitable technology. Extension of planting area to better region is conducted to increase cropping index. To anticipate trading liberalization negative effect to farmers? welfare, protection policy by the government is still needed to control international price fluctuation and to strengthen local soybean competitiveness. Keywords: Strategic commodity, productivity, real price, import quantity, soybean
KAJIAN KEAMANAN ASAP CAIR TEMPURUNG KELAPA UNTUK PRODUK PANGAN Budijanto, Slamet; Hasbullah, Rokhani; Prabawati, Sulusi; Setiadjit, Setiadjit; Sukarno, Sukarno; Zuraida, Ita
Jurnal Ilmu Pertanian Indonesia Vol. 13 No. 3 (2008): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

The objective of this research was to study the food safety od coconut shell liquid smoke for food products by acute toxicity test and identification of volatile compounds by means of Gas Chromatography- Mass Spectroscopy (GC-MS).Keyword: acute tixicity, coconut shell liquid smok, food safety, GC-MS, volatile compound 
AKTIVITAS ANTIBAKTERI ASAP CAIR DAN DAYA AWETNYA TERHADAP BAKSO IKAN Zuraida, Ita; Hasbullah, Rokhani; Sukarno, .; Budijanto, Slamet; Prabawati, Sulusi; Setiadjit, .
Jurnal Ilmu Pertanian Indonesia Vol. 14 No. 1 (2009): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

The study were investigated antibacterial activity of liquid smoke from coconut shell and its applications of fishball at room temperature (27-28°C) and refrigeration temperature {4±1°C). The Minimum Inhibitory Concentration (MIC) of liquid smokel against Pseudomonas aeruginosa and Staphylococcus aureus were determined using broth or agar dilution methods. liquid smoke showed bactericidal effects with P. aeruginosa than S. aureus. MIC of liquid smoke was 0.40°/o against S. aureus and 0.22°/o against P. aeruginosa. Trial in fishball, showed that boiling in 2.5% liquid smoke and storage at 27-28°C and 4±1°C were inhibited the growthof total bacteria and increased shelflife 16 hours and 8 days than no treatment (based on SNI 01-3819-1995), respectively, and retarded the increased in pH and moisture content after storage. The results indicated thatliquid smoke was an effective inhibitor of fishball spoilage. 
Shelf Life Study of Seasoning Using Accelerated Shelf Life Testing (ASLT) Method Based on Critical Moisture Content Approach Budijanto, Slamet; Sitanggang, Azis Boing; Silalahi, Beti Elizabeth; Murdiati, Wita
Jurnal Teknologi Pertanian Vol 11, No 2 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

There were six kinds of seasoning analyzed in this study. Two kinds from beef flavor, two kinds from chesee flavor, one kind from corn flavor, and one kind from chicken flavor. Shelf life determination employed ASLT method based on critical moisture content approach. Using modification of Labuza’s equation in two different temperature values (25oC, 38oC, RH 70%) and in respect of packaging information (k/x, A, ∆P), the shelf lives of those seasonings were morethan one year. Precisely, the shelf lives of the seasonings with the storage conditions of 70% of RH and 25C was between 2429 days up to 4730 days. Whereas the shelf lives of the seasonings in the same relative humidity value and at 38oC was between 1161 days up to 2261 days. Application of high storage temperature was proven to shorten the shelf life stability of those seasonings.Keywords: shelf life, seasoning, Accelerated Shelf Life Testing (ASLT), Labuza
KAJIAN PENURUNAN TITIK LELEH LILIN LEBAH (APIS CERANA) DALAM PEMBUATAN MARGARIN OLES RENDAH KALORI 1) [STUDY ON DECREASING THE MELTING POINT OF BEESWAX (APIS CERANA) IN THE PRODUCTION OF LOW -CALORIE MARGARINE] Sarungallo, Zita L.; Soekarto, Soewarno T.; Budijanto, Slamet
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 2 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Beeswax has been used to replace fat in order to produce low calorie margarine; however, the quality of the product was still low. To produce a good quality of beeswax-containing margarine, the melting point of beeswax must be lowered close to human body temperature. The o objectives of the research were  : (1) to study the effect of addition of palm olein oil, fat solvent, emulsifier and stabilizer on the decrease of the melting point of beeswax, (2) to study the effect of enzymatic transesterification process, and (3) to produce margarine with low melting point and organoleptically acceptable. The results of the study revealed that addition of margarine ingredient lowered the melting point and solid fat content of the mixture, eventhough the melting point only reduced by 10°C, i.e. 64°C to 54°C. The process of transesterification  was carried out on beeswax and palm olein with ratio of 50:50 and 40:60 using  lipozyme IM 20 transesterification from Mucor  miehei as a catalyst at 78,5°C  for 24 hours with agitation  at 200 rpm. Using this transesterification condition, the ratio of beeswax and palm oil of 50,50 produced fat with iodine value of 36,3 acid value of 18,5, free fatty acid of 8.45%, and melting point of 53°C, while ratio of 40: 60 produced fat with iodine value of 42,5, acid value of 15.44, free fatty acid of 7.24% and the melting point of 52°C produce fat with iodine value of 36,31 and 42,51, acid value of 18,5 and 15,44, free fatty acid of 8,45% and 7,24% at the melting point of 53°C and 52°C. It also produced solid fat content (40oC) of 26,06% and 18,13%, with the consistency of 9,75 mm sec/gr and 13,96 mm sec/gr, respectively. The transesterification and non-transesterification beeswax with palm olein oil also can produce a low calorie margarine with the value of 12,3% - 50,5% lower than the comercial margarine, with the same physical and sensory characteristics.
SIFAT FISIK MINYAK SAWIT KASAR DAN KORELASINYA DENGAN ATRIBUT MUTU [PHYSICAL PROPERTIES OF CRUDE PALM OIL AND THEIR CORRELATIONS TO THE QUALITY ATTRIBUTES] Wulandari, Nur; Muchtadi, Tien R.; Budijanto, Slamet; ., Sugiyono
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Indonesia is the largest producer and exporter of crude palm oil (CPO) in the world. Process engineering applications of CPO during handling, transporting, and processing, need baseline data related to CPO?s physical properties. This research was aimed to obtain baseline data about physical properties of CPO and to study the correlation between CPO?s quality attributes to their physical property parameters. Study on physical property and quality of CPO was conducted to five CPO samples from different CPO?s producers. Those samples had variations on physical property parameters and quality attributes. Some physical property parameters of CPO were depended on the temperature of measurements. CPO samples showed non-Newtonian pseudoplastic behaviour at 25°C with various flow behaviour index (n) and concistency index (K), other wise at 55°C all CPO samples showed Newtonian behaviour.There were good correlations between quality attributes of CPO to their physical property parameters at 25°C, including correlations between free fatty acid contents of CPO and the temperatures of crystallization, as well as between iodine values and the rheological properties of CPO. 
Co-Authors . Setiadjit, . . Sukarno Adnan Engelen, Adnan Agus Setiyono Alfi Khatib, Alfi Anas Subarnas Andri, Yanica Ivory Anindita, Tyas Hermala Anton Apriyantono Azis Boing Sitanggang Beti Elizabeth Silalahi Budi Nurtama C. Hanny Wijaya DAHRUL SYAH Dede R. Adawiyah Dedi Fardiaz Dewi Yuliana, Nancy Dian Handayani Didah Nur Faridah Elvira Syamsir Ema Hastarini Eti Indarti Faleh Setia Budi Feri Kusnandar Florentina Florentina Heny Herawati Hilka Yuliani, Hilka Hunaefi, Dase Inneke Kusumawaty, Inneke Ira Dwi Rachmani, Ira Dwi Ira Mulyawanti Ita Zuraida Jono M. Munandar Juliani -, Juliani Khamidah, Siti Zakiyatul Khonza, Mutia Koesbiantoro, Bram Kurniasari, Indah Kushandita, Nova Kusumawaty, Ineke Maya Kurniawati, Maya Mojiono, Mojiono Muchtaridi ., Muchtaridi Muh. Yusram Massijaya Munarko, Hadi Nancy D. Yuliana, Nancy D. Nancy Dewi Yuliana Nindita, Diana Ayu Normalina Arpi Nur Wulandari Nuri Andarwulan Nurtiana, Winda Nurul Khumaida Pontjo Priyosoeryanto, Bambang Prangdimurt, Endang Purwiyatno Hariyadi Puspitasari, Candytias Rahmiati, Tengku Mia Rasyid, Maya Indra Reni Juliana Gultom, Reni Juliana Rizkyah, Dini Rokhani Hasbullah Sadek, Nur Fathonah Santi Noviasari SEDARNAWATI YASNI Setiadjit Setiadjit Setyadjit, nFN Soewarno T. Soekarto Sri Widowati SRIANI SUJIPRIHATI Sugiyono . Sugiyono Sugiyono Sukarno Sukarno Sukarno, nFN Sulusi Prabawati Suryadilaga, Arya Sutrisno sutrisno Tajuddin Bantacut Tien R. Muchtadi Tubagus Bahtiar Rusbana, Tubagus Bahtiar Wiaranti, Hasti Widara, Suba Santika Wita Murdiati Yane Regina, Yane Yohanes Aris Purwanto Yuliyanti yuliyanti Yuni Dwi Kartika Yuniati, Tatty Zita L. Sarungallo